Corn and Potato Chowder

Directions

1. 1
   In large stockpot, cook bacon until crispy; drain.
2. 2
   Leave a little bacon fat in the pot.
3. 3
   Add corn and onion to stockpot and cook on medium low until onion is translucent.
4. 4
   Add chicken broth, water, potatoes, thyme, parsley and carrot.
5. 5
   Increase heat and bring to a rolling boil, stirring occasionally.
6. 6
   Remove from heat; add wine.
7. 7
   Bring to a boil again and reduce heat to simmer.
8. 8
   Cook until potatoes are tender.
9. 9
   Use a hand blender and pulse mixture to blend (but do not puree until smooth).
10. 10
    Add half and half and butter; stir until well blended.
11. 11
    Add bacon and pepper.
12. 12
    Simmer on low until ready to serve.